Chili Crunch and Cheddar Cornbread

Elevate your cornbread with a garlicky chili crunch twist for a fiery kick in every bite!

Serves 6

Prep time: 15 Minutes

Cooking time: 20 minutes

Ingredients:

• 3 Tbsp butter 

• 150g  cornmeal 

• 150g all purpose flour 

• 50g sugar

• 5g baking powder

• 5g baking soda

• 6g salt

• 2 eggs

• 200g  buttermilk

• 150g sour cream

• 10g cooking oil 

• 125g mature cheddar cheese

• 4 tbsp Hakka-ish Garlic Chili Crunch, plus extra for garnish

Method:

1. Preheat your oven to 220c/425f.

2. In a bowl, mix the cornmeal, flour, sugar, baking powder and soda, and salt. 

3. Grate the cheddar.

4. In a separate bowl, mix the eggs, buttermilk, sour cream, Hakka-ish and cooking oil. 

5. Heat a 10” metal handled pan (we used cast iron, stainless steel or carbon steel will work just as well). Add the butter, and melt, swirling to coat the pan. This means you won’t have to grease the pan before cooking. Add the butter to the wet mix and stir to combine. 

6. Add the wet mix to the dry mix, whisk until smooth, and then fold the cheddar through. 

7. Add to the cast iron, and place in the oven for 20 minutes, until golden brown on top. 

8. Allow to cool slightly, cut into wedges, and serve, garnished with some extra Hakka-ish Garlic Chili Crunch.